Apple Pie Bars

5 from 1 vote

These apple pie bars are a must this fall season. They feature homemade pie crust and two varieties of diced apple filling bursting with warm spices in each bite.

Prep Time30

Cook Time40

Total Time1 10

Servings: bars

Author: Miranda Couse

Ingredients

Pie Crust

2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup unsalted butter cold and sliced into tablespoons
4 tablespoons cold water

Apple Filling

1 cup granulated sugar
⅓ cup all-purpose flour
2 teaspoons apple pie spice
1 teaspoon vanilla extract
3 Granny Smith apples cored and diced
3 Gala apples cored and diced

Topping

1 cup powdered sugar
2 tablespoons whole milk
1/4 teaspoon vanilla extract

Instructions

Crust

In a food processor, add the 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt. Pulse until blended.
Add the 1 cup unsalted butter and pulse on high until the flour turns slightly yellow, but there are small pieces of butter still visible.
Add the water a tablespoon at a time and pulse until the dough comes together and a ball begins to form.
Divide the dough into two equal pieces and shape into rectangles.
Wrap the pieces of pie crust with plastic wrap and refrigerate for at least two hours to overnight.

Filling

Preheat the oven to 375 degrees F.
Roll out the first rectangle of pie dough on a lightly floured surface until it’s about 9 1/2 inches by 13 1/2 inches.
Roll the crust over the rolling pin and place in the bottom of an undressed 9x13 baking dish. Gently press the crust into the bottom of the pan and allow the edges to go up the sides of the pan.
In a large bowl, add the 1 cup granulated sugar, ⅓ cup all-purpose flour, and 2 teaspoons apple pie spice. Stir until combined.
Add both varieties of chopped apples in the sugar mixture and stir until they are evenly coated with the dry ingredients.
Add the 1 teaspoon vanilla extract and stir until evenly distributed.
Pour and spread the apples evenly over the pie crust, leaving about 1 inch of dough around the edges uncovered.
Roll out the remaining pie crust out on a lightly floured surface into a 9 inch by 13 inch rectangle.
Roll the dough up on the rolling pin and place over the apple filling, folding the edges over the apples to completely cover them and pressing into the edge of the bottom crust.
Brush the top of the pie crust lightly with water or egg wash.
Place in the preheated oven and bake for 40 to 45 minutes until the crust is lightly browned.
Remove from the oven and allow the bars to cool slightly, about 30 minutes.

Topping

In a medium bowl, add the 1 cup powdered sugar, 2 tablespoons whole milk, and 1/4 teaspoon vanilla extract. Whisk until smooth and a pourable consistency. If you need more milk, add it a teaspoon at a time. If it’s too thin, add a small amount of powdered sugar to thicken the topping.
Drizzle the topping over the bars.
Slice into squares and serve warm.

Notes

Apple Pie Spice: Make your own apple pie spice by adding a tablespoon of cinnamon, one teaspoon of nutmeg, and a teaspoon of allspice together.

Storage: Store your apple pie bars in a sealed container at room temperature for 1-2 days or refrigerate them for 5 days.

Freezing: Wrap the pan of bars or individual bars in two layers of plastic wrap and a layer of aluminum foil. Place in the freezer for up to 3 months.

Thaw: They can be thawed on the counter in 2 hours or in the fridge overnight.

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